Sausages are hand-made at least once a week, and even more often during busy times, so at any point you may come in to see Tony or his assistant, Aspasia, grinding the meat and filling the casings for that day’s sausage. Tony says the secret ingredient in his sausage is love – and from the delivery of the special ingredients to the packaging of the meats, deli and specialty items that they carry, one would have to agree. Everything is done with care and concern, whether it be grinding the hamburger directly from sirloin for a customer, or cutting a particularly delectable slice of prosciutto for a taste, or ordering the prime meat for delivery and cutting for a customer’s order.

Many customers call ahead to get their meats and deli items cut and packaged for pickup. Although the store doesn’t open until 8:00, phone calls start early – 7:00 AM or even before. Tony answers the phone personally at this hour, as he stocks the shelves and begins preparing orders for the day.